金黃色葡萄球菌和沙門氏菌在啤酒中生存情況的研究

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摘 要：本文對啤酒中金黃色葡萄球菌和沙門氏菌的生長和存活進(jìn)行了研究。在啤酒中分別接種定量的兩種致病菌，靜態(tài)培養(yǎng)，對其在培養(yǎng)期間的菌落數(shù)進(jìn)行檢測分析，并研究了pH值和儲(chǔ)存溫度對沙門氏菌的影響。結(jié)果表明，在中酒精度（2.5%vol～3.6%vol）和高酒精度（≥4.0%vol）啤酒中，兩者均不能生長;在無酒精啤酒（

關(guān)鍵詞：啤酒;沙門氏菌;金黃色葡萄球菌;生存

Study on the Survival of Staphylococcus aureus and Salmonella in Beer

FU Yanqiu， LV Zhimin， WANG Zhi， YU Jia

（Qingdao Product Quality Inspection Research Institute， Qingdao Product Quality Inspection Technology Research Institute， Qingdao 266000， China）

Abstract： The growth and survival of Staphylococcus aureus and Salmonella in beer were studied in this paper. Two quantitative pathogens were inoculated into beer and cultured statically. The colony count during the culture period was detected and analyzed， and the effects of pH value and storage temperature on Salmonella were studied. The results showed that both of them could not grow in medium alcohol precision （2.5%vol～3.6%vol） and high alcohol precision （≥4.0%vol）; In non-alcoholic beer （

Keywords： beer; Salmonella; Staphylococcus aureus; survive

啤酒被認(rèn)為是一種微生物安全性較高的飲料，因其含有許多內(nèi)在的抗菌因素，包括酒精（2.5%vol～

5.0%vol）、啤酒花苦味酸（約為17～55 IBU）、低pH（3.9～4.4）、高濃度二氧化碳（約為0.5%）、低溶氧量（

1 材料與方法

1.1 材料

菌種：金黃色葡萄球菌（Staphylococcus aureus）ATCC6538;鼠傷寒沙門氏菌（Salmonella typhimurium）ATCC14028。（剩余4583字）